Labor Day is Monday, September 7.
We'll be closed on Monday, Labor Day.
We are open both Saturday and Sunday from 9 am -5:30 pm.
Save 30% on Outdoor Pottery
and Cement Statuary Containers!
Sale runs from Aug. 27th through Sept. 2nd only! Limited to stock on hand.
Items must begin with the letter"P", "D" or "G." Sale does not include Talavera pottery.
Containers planted with care can provide perfect conditions for plants to thrive. As long as you provide the right amount of water and correct sun exposure, you can enjoy a wide variety of garden plants and vegetables. Containers are a perfect answer for helping you in the garden through the long, hot summer because it's very easy to monitor them for moisture.
Many people hook up their planted up containers to their drip systems - and they are also the perfect answer for what to do with the water you save in buckets while the shower warms, or gray water from your washing machine, or the rinse water from dishwashing. Just one caution, do not use gray water on your vegetable containers unless you know that the detergent or dishwashing liquid is certified for such use.
Bring color and fragrance into your life by planting container gardens and placing them near where you might linger on your patio or deck. Mix annuals and perennials, natives, grasses and small shrubs, vegetable and flowers in pots that you can place near your back door and around the seating areas of your outdoor spaces. Having them up close allows you to delight in the life and vitality that plants bring, without draining the reservoir.
When the rest of your landscape is parched with the heat of California's dry summers, remember that just about anything you would plant in your landscape can be planted in beautiful pots for all to enjoy. Perennials give interesting textures, foliage color and flowers. Plants for containers come in all different sizes and can provide dramatic foliage that will become a focal point in your garden. Grouping pots together in different areas will create engaging spots on your patio or around the pool that will entice visitors to linger.
Have fun and use your imagination when planting up pots! Citrus plants come in a wide variety and the aroma of their blossoms is intoxicating. You can under-plant them with small herbs, like thyme or strawberries or nasturtiums, which will tumble out of the pot. Many varieties of vegetables will also thrive in colorful pottery containers and prolific flowering annuals as companion plants will really put on a show. An extra added bonus comes when you place the pots near the kitchen door so all you have to do is step out and harvest fresh items for your table.
Come in and let us help you fulfill your need to garden; even when you think you can't! Enjoy Your Garden this Summer and Save Water at the Same Time!
Fall is the Time for Planting Roses!
We still have a great selection of roses planted in paper pots. To make room for new merchandise, we're letting them go at 50% off, while supplies last. With many bush, tree and climbing roses to choose from, there's a rose for every garden! Plant now and have bouquets of roses in spring.
Our Velvet Pumpkins have arrived in the Flower Shop!
A classic fall wreath is perfect for any decor. Richly colored and full of great textures, they add warmth and cheer to your home. Come in today and see our great selection!
August is a great time to start perennials and biennials from 6-packs or seeds. Planting now allows plants to reach maturity by bloom-time next spring. We have lots to choose from. Here is a partial list: Statis, lupin, iberis, foxglove, echinacea, shasta daisy, and rudbeckia.
August or early September is the best time to thin out, clean up, and plant new varieties of bearded iris. They can be planted all the way into December, but it is best to purchase and plant them as soon as they come into the nursery in August or September so they can get established before winter.
Irises need a sunny, well drained location with a minimum of a half a day of sunshine. No water should stand in the bed, as the rhizomes will rot. If the bed is low, build it up by mixing in Master Nursery 'Gold Rush' or 'Planting Mix'. Even if the bed is not low, the iris will benefit from the above soil amendments. Established beds need moderate fertilization with either Master Nursery 12-12-12 or E.B. Stone Organics All Purpose Plant Food 5-5-5. Fertilize established beds in early spring.
Planting irises is very different from other plants. The rhizome must NOT be buried, as it needs the warmth of the sun. The roots attached to each rhizome need to be surrounded by moist, firmly packed soil, with added food of either Master Nursery Bone Meal or E.B. Stone Organics Bulb Food beneath each rhizome. After planting, apply a pre-emergent (either Concern Weed Prevention Plus or Preen) to help keep down weeds.
Come in and see the many amazing colors and combinations of colors to add to your garden. While you're here, be sure to pick up our "Bearded Iris Grow Sheet" for added information and pictures.
Nell's famous pickled peppers
This recipe is adapted from friend Nell Wilson, who just happens to be Ron Wilson's mom. Ron and I are colleagues at Natorp's Outlet and Landscaping here in Cincinnati- he's the marketing director and I'm the resident herbalist.
Depending on whether I use sweet, hot or a mixture of both, I'll start out with half a cup of sugar, taste the brine, and go from there. I will say, though, that if you use all hot peppers, the 2 cups of sugar is not too much.
Wash jars and lids, then place in big pan, covered with water. Bring to a boil and boil 15 minutes. Keep in hot water until you're ready to fill them. Meanwhile, prepare peppers and make brine.
Wash. Leave whole or cut a slit down the center, or cut into slices as desired. I like to remove seeds if I slice them, but this is optional. Remember the membrane that the seeds are attached to is the hottest part of the pepper, and the seeds are the second hottest part.
6 cups clear vinegar, 5% acidity
2 cups water
1/2 to 2 cups sugar (see note above)*
Place brine ingredients in non-reactive pan (that means either stainless, enameled or anodized aluminum, not the old fashioned aluminum pans). Bring to a boil.
Place peppers in sterilized, hot jars, packing tightly. Pour boiling brine over, covering peppers. Wipe rims with clean wet cloth. Seal and let cool away from drafts. Store away from heat and light. No need to process these as the vinegar, if you use 5%, keeps bacteria out. Chill in refrigerator before serving.
Tip from Rita's kitchen:
Add seasonings, such as garlic, bay leaf, etc. as desired, or leave plain.
Try to pick them when they are young, and check often. Often the description of the fruit will be the size that is optimal to pick. The skins should be tender enough to poke your fingernail through. Summer squashes are harvested when seeds and skin are still tender. If they get large, many times they'll be perfect for stuffing.
Fall is just around the corner and the summer garden is winding down. Here is some information for you to start planning for next season's garden.
A cool season crop is mostly grown for its vegetative parts: the roots (carrots), leaves (cabbage), stems, (celery), and immature flowers (broccoli). The food value of cool season crops is generally higher than that of warm season crops per pound. Their natural planting and harvesting period is in the cool time of the year. However, the crops can be grown almost all year in temperate zones, such as coastal areas. Further inland as the weather gets warmer beyond their season, they like a little shade until they are ready to harvest, but are not recommended to be replanted.
Vegetables for September - March (Cool season)
- Asian greens
- Carrots (seed)
- Brussels Sprouts
- Fava Beans
- Beets (seeds)
- Bok choy
Now that the seasons of fall and winter are upon us, here is a list of what you will see in stock at Orchard Nursery for planting to keep your garden colorful.
- Flowering Cabbage
- Flowering Kale
- Iceland Poppies
||Come late summer, I always have a good supply of herbs and I'm not always sure what to do with it all. So I love to make pesto and use it as needed. I find it freezes well for several months. Here is the first of several pesto recipes for different herbs.
- 1 cup Parmesan Cheese
- 1/2 cup pan-roasted pine nuts
- Large bunch of tarragon leaves, stripped and chopped
- Zest and juice of one lemon
- 1 garlic clove crushed and chopped
- 1/2 cup olive oil
Put all in a bowl and purée until smooth with a hand-held stick blender, a processor also, seems to work fine.
Persimmons ripen from October to November. You can allow astringent types to ripen to soft-ripe on the tree or pick them firm ripe and allow them to soften at room temperature. Harvesting at firm ripe stage will prevent losses. Harvest Japanese non-astringent types like Fuyu when fully colored. Cut the fruit from the spur with pruning shears, leaving the calyx (the green collar on the fruit) intact.